The Feral Loaf

03/11/2026

Alright friends… apparently my oven has decided it’s enjoying its extended vacation. 😅

Due to delivery issues, we are now looking at one more week without a stove over here. I promise I’m not secretly hoarding bread and refusing to share. My kitchen is currently operating with the culinary capabilities of a college dorm, even I’m sick of takeout.

Thank you all for being patient while we wait on the new range to finally arrive. As soon as it lands and I can fire this thing back up, the chaos will resume and the loaves will be flying again.

Just a little longer… I appreciate you all!

03/07/2026

Danny Doughvito couldn’t run this operation alone. While the oven is still down, I am still in the kitchen creating new starter personalities!

Allow me to introduce the newest member of The Feral Loaf starter lineup…

🍞 Robert Ryeford 🍞

My new rye starter will be serving as a loyal sidekick to my tried and true 100+ year old Italian sourdough Danny. Robert is a little darker, a little sassier, and brings that classic rye tang to the party. Think depth, attitude, and probably a few questionable life choices.

Danny Doughvito is still the boss around here, but every good legend needs a costar! So while the oven is still in timeout, the starters are multiplying and the chaos in this kitchen continues. The feral experiments are ongoing, stay tuned…

(Yes, I know this is peak nerd behavior. I literally lettered in journalism 😜)

03/04/2026

Hey friends, I hate that I’m posting this. During the snowstorm my house was struck by lightning (literally), and after my Generac took the first hit, my oven apparently took the second punch. Due to this, my oven has apparently entered its villain era and is currently on the fritz. Of course this would happen the first week I officially opened, which feels very on brand for me.

For anyone who already placed an order, I will be messaging you and providing immediate refunds. Any loaves that are already baked will be free and available in the order they were placed. If your dough is currently fermenting, I can also send it home with you along with simple bake instructions so you can finish it in your own oven. Think of it as a little sourdough adventure.

The good news is a new stove is being delivered this weekend, so this should just be a short intermission before the flour chaos resumes.

I’m very, very sorry for the hiccup and truly appreciate everyone’s patience while my oven and I work through our differences. I’ll be reaching out to everyone with existing orders shortly.

03/04/2026

Breaking news: The Feral Loaf has implemented a secured ordering system!

You can now place orders through my Bakesy link instead of messaging me and trusting my Type A meets exhausted bread addicted raccoon brain to track sourdough orders in 47 different mental spreadsheets. Payments can be made directly through Bakesy, or I can still send a Square invoice if you prefer.

Orders for the current week close Wednesday at 8 AM. Any orders placed after that will roll over to the following week’s bake.

If you’ve already ordered the OG feral way through messages, don’t worry those loaves are actively fermenting right now! You are absolutely on the bake list and will have your sourdough as promised!

If you’d like to place an order going forward, just click the link below! 🫶🏼🍞

Small-batch sourdough made the slow, stubborn way. No chemicals. No preservatives. No artificial ingredients. No shortcuts. Crafted with intention, committed to chaos.

03/02/2026

The menu is officially live! I am starting intentionally and keeping quantities limited while I figure out rhythm, timing, and how many loaves I can realistically produce without losing my marbles, my corporate job, or my entire kitchen to a flour explosion!
If you would like to order, text me to reserve! Pick ups are Thursdays and Fridays, and I will be offering free deliveries Fridays to Kilgore customers. Special orders that aren’t on the menu are available upon request… just ask. I cannot promise I’ll say yes, but I will absolutely consider it. Thank you all for hyping up my little feral bread side quest, here goes nothing! 🫶🏼🥖

02/28/2026

It started with a recipe box.

I found my great-grandma Nora Beckius’ sourdough recipe tucked inside this old tin. The cards were worn, handwritten, stained with time. She worked at the North Platte Canteen during WWII feeding soldiers passing through by train. Later she ran Merricks Steak House in North Platte.

I never got to meet her, but I know her.

Every single person in my family describes her the same way: The sweetest lady you’d ever meet, and absolute hell on wheels.

She let her pet cow, Babydoll, sit at the dining table.
She screeched around corners in her prized pink Cadillac with a Lucky in between her fingers. She ran kitchens. She fed people. She did life her way.

I got my s***k from her. The feral streak, too.

Her sourdough recipe came from a time before food was engineered for shelf life. Before convenience replaced craft. Before preservatives and shortcuts became normal.

Just flour. Water. Salt. Time.

Real ingredients. Real patience. Real food.

Sourdough demands intention. It refuses to be rushed. It teaches you to slow down and trust the process.

Wanting to feel connected to a woman I never met, and already finding therapy in baking, an idea was born.

The Feral Loaf isn’t just bread.

It’s legacy with backbone.
It’s sweetness with a little chaos.
It’s real food made the old way.

Feral women don’t quietly follow recipes.
They feed people loudly.
They build things.
They leave flour on the counter and stories behind.
They start cultures, and bake bread.

02/28/2026